I stumbled upon this Balsamic chicken recipe (Giada’s) when making a spread for my best friend’s bachelorette party, but it was so yummy that I have a hard time keeping it to chicken drummett appetizers as it calls for and instead have started making it as a regular chicken dinner with either full-size drumsticks or chicken breasts.When it comes to the polenta, Giada’s cheesy polenta is the absolute best, but if you’re trying to be healthy I would suggest you simply make it according to the directions on your polenta package and add a touch of cream/cheese/butter to taste along with some fresh herbs. Lastly, Rapini (or broccoli raab) is our favorite vegetable lately...we usually roast it at high heat with grape tomatoes and olive oil, garlic powder, salt & pepper for about 15 minutes...nutty, a bit crunchy and so delicious!
This year it’s just the two of us, which is pretty rare. But to be honest, it’s pretty rare that our Pat’s aren’t in it and we’re not super invested, so we’re keeping it low key. That being said, we still want to feel like it’s the Super Bowl so I’m making the following relatively simple snacking menu:
So after a bit of tinkering this came out quite yummy. Nice and creamy with slightly firmer chunks of squash for great textural differences and flavor. The big shavings of parmesan really added the perfect finishing touch as well (but doesn’t cheese always have a way of doing that?)...very nice warm your soul winter supper!
Monday: Fish, Bean & Avocado Tacos with spicy Brussel Sprouts & a Grain
Tuesday: leftovers: Risotto
Wednesday: Tunisian Spiced Lamb Chops with Chard & Cous Cous
Thursday: leftovers: Tunisian Spiced Gyros
Friday: Spicy Peanut Soup
Saturday: leftovers: Soup
Serves: 6 Total Time: 40 minutes Source: Soup, Superb Ways with a Classic Dish, page 109